Salsa verde
What you need:
2 tablespoons capers
1 garlic clove
1/2 cup olive oil
1/2 cup wine vinegar (or the juice of 1 1/2 lemons)
2 chopped anchovy fillets
Method of preparation:
Chop the parsley, capers, and garlic into fine bits. Add the anchovies and mince more. Put the mixture into a mortar and grind into a paste. Add the olive oil 1 tablespoon at a time and continue grinding until the mixture reaches a very thick sauce consistency. Add the vinegar a little at a time to dilute the sauce into a spoon able consistency.
NOTE: For a less sharp taste, use less vinegar.
NOTE: This sauce can be made ahead of time and kept in the refrigerator. Bring to room temperature and stir before serving. |
Back to Bizymoms Home Page 
